Old English Trifle

SMALL:

1/4 lb. cake
1 (3 oz.) pkg. gelatin
1/4 c. preserves or fruit
1 (3 oz.) pkg. pudding
1/2 bowl cream topping

LARGE:

1/2 pound cake
1 (6 oz.) pkg. gelatin
1/2 c. fruit or preserves
1 (6 oz.) pkg. pudding
1 bowl cream topping

Prepare gelatin according to directions. Allow to gel until softly firm. If gelatin is too hard it will not mold with other ingredients, if too soft, will sink into cake.

Prepare pudding as directed. (Do not use instant pudding.) Allow to cool.

Bread pound cake into pieces. Arrange around bottom of bowl. Spread preserves or fruit on top. Spread gelatin mix on top of preserves. Allow to rest for at least 1/2 hour. Then spread cooled pudding on top. Finally top with cream.

It is important that Jello, preserves and pudding are of compatible flavors. For example, do not use lemon/lime gelatin with strawberry preserves. Plain vanilla pudding is best to use. Any type of plain leftover cake may be used.

This dessert should be layered in a clear glass compote type dish so that the colorful combination of layers may be seen.